Aeg-Electrolux B9879-4-M User manual

Tables, Tips and Recipes

Built-in oven

2

Contents

Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Baking Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Table: Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Table: Meat, roasting, casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Table: Roasting, casseroles, au gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Grill sizes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . 28

POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

MEAT CASSEROLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

3

Usage, Tables and Tips

Baking

Oven function: PRECISION FAN or CONVENTIONAL

Baking tins

• For CONVENTIONAL dark metal and non-stick tins are suitable.

• For PRECISION FAN bright metal tins are also suitable.

Oven levels

• Baking with CONVENTIONAL is possible on one oven level.

• Using PRECISION FAN you can bake on up to 3 baking trays at the

same time:

1 baking tray:

e.g. oven level 3

1 cake tin:

e.g. oven level 1

2 baking trays:

e. g. oven levels 1 and 3

3 baking trays:

oven levels 1, 3 and 5

4

General Instructions

• Insert the tray with the bevel at the front.

• With CONVENTIONAL or PRECISION FAN you can also bake with two

tins next to one another on the oven shelf at the same time. This does

not significantly increase baking time.

3 When frozen foods are used the trays inserted may distort during cook-

ing. This is due to the large difference in temperature between the

freezing temperature and the temperature in the oven. Once the trays

have cooled the distortion will disappear again.

How to use the Baking Tables

The tables give the required temperature settings, baking times and

oven shelf levels for a selection of typical dishes.

• Temperatures and baking times are for guidance only, as these will

depend on the consistency of pastry or mixture, the number and the

type of baking tin.

• We recommend using the lower temperature the first time and then

if necessary, for example, if a deeper browning is required, or baking

time is too long, selecting a higher temperature.

• If you cannot find the settings for a particular recipe, look for the

one that is most similar.

• If baking cakes on baking trays or tins on more than one level, baking

time can be extended by 10-15 minutes.

• Moist recipes (for g. pizzas, fruit flans, etc.) are baked on one level.

• Cakes and pastries at different heights may brown at an uneven rate

at first. If this occurs, please do not change the temperature set-

ting. Different rates of browning even out as baking progresses.

2 With longer baking times, you can switch the oven off about 10 min-

utes before the end of the baking time, in order to utilise the residual

heat.

Unless otherwise stated, the values given in the tables assume that

cooking is started with the oven cold.

5

Baking Tables

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

Using cake tins

Cakes in Pound Cake tins PIZZA 1 150-160 1:00-1:10

Sandcakes/

Cakes in loaf tins

PIZZA 1 150-160 1:15-1:30

Madeira cake PIZZA 1 150-160 1:00-1:10

Dundee cake PIZZA 1 130-140 2:30-3:00

CONVENTIONAL 1 140-150

Large Christmas cake

(10“)

PIZZA 1 130 4:30-5:00

CONVENTIONAL 1 130-140

Victoria Sandwich PIZZA 2 160 0:25-0:35

CONVENTIONAL 2 180-190

Pastry cases PIZZA 3 180-190 0:10-0:25

Bakewell tart PIZZA 2 160-170 0:45-0:55

Swiss roll CONVENTIONAL 3 180-200

1)

0:10-0:15

Flans & quiches PIZZA 2 or 1 170-180 0:30-0:50

CONVENTIONAL 2 180-200

Using baking sheets

Short bread PIZZA 3 140-150 0:40-0:50

CONVENTIONAL 3 150-170

Biscuits PIZZA 3 150-170 0:15-0:25

CONVENTIONAL 3 180-200

Macaroons PIZZA 3 140-150 0:25-0:35

CONVENTIONAL 3 150-170

Apple strudel PIZZA 2 170-180

1)

0:30-0:50

Choux pastry buns CONVENTIONAL 3 200-210

1)

0:20-0:35

Buns / cup cakes PIZZA 3 150-160

1)

0:25-0:35

CONVENTIONAL 3 190-210

6

Scones PIZZA 3 200 0:10-0:15

CONVENTIONAL 3 220-240

Meringues CONVENTIONAL 3 100-120 3:30-4:30

Sausage rolls PIZZA 3 170-180

1)

0:20-0:35

CONVENTIONAL 3 210-220

Pizza PIZZA 4 180-200 0:30-0:50

CONVENTIONAL 4 200-200

Bread

Wholemeal bread CONVENTIONAL 1 220-240 0:40-0:45

White bread CONVENTIONAL 1 210-230 0:40-0:45

1) Pre-heat oven

Cakes,

Biscuits, Bread, Pies

Oven functions

Shelf-

position

Tempera-

ture

ºC

Time

Hr. : Min.

7

Baking on more than one oven level

Type of baking

PIZZA

PRECISION

FAN

Time

Hours:

Mins.

Shelf positions from

bottom

Tempe-

rature in

°C

2 levels 3 levels

Cakes/pastries/biscuits on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1)

1) Pre-heat the oven!

0:35-0:60

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Biscuits

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge

mixture

1/3 --- 160-170 0:25-0:40

Pastries made with egg

white, meringues

1/3 --- 80-100 2:10-2:50

Macaroons 1/3 --- 100-120 0:40-1:20

Biscuits made with yeast

dough

1/3 --- 160-170 0:30-0:60

Puff pastries 1/3 --- 170-180

1)

0:30-0:50

Rolls 1/4 --- 160 0:30-0:45

Small cakes (20per tray) 1/4 --- 140

1)

0:25-0:40

8

Tips on Baking

Baking results Possible cause Remedy

The cake is not

browned enough at

the bottom

Wrong shelf level Place cake on a lower shelf

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a slightly lower tempera-

ture setting

Baking time too short Increase baking time

Baking times cannot be re-

duced by setting higher

temperatures

Too much liquid in the dough/

mixture

Use less liquid

Pay attention to mixing

times, especially if using

mixing machines

Cake is too dry Oven temperature too low Increase oven temperature

Baking time too long Shorten baking time

Cake browns unevenly Oven temperature too high

and baking time too short

Set a lower temperature and

increase baking time

Dough/mixture is unevenly dis-

tributed

Spread the dough/mixture

evenly on the baking tray

Cake is not cooked

within the baking

time set

Temperature too low Use a slightly higher temper-

ature setting

9

Table: Desserts

Desserts

PRECISION FAN Time

Shelf

position

Tempera-

ture °C

Hr. : Min.

Apple pie 2 180-190 0:45-050

Rice pudding 2 130-140 2:00-2:30

Fruit crumble 2 160 0:50-1:10

Pineapple upside down cake 2 160 0:35-0:45

Pavlova 2 130 1:00-1:10

Baked custard 2 150-160 0:45-1:00

Baked apples 2 160-170 0:40-1:00

Bread and butter pudding 2 170-180 0:40-0:55

Apple charlotte 2 180-190 0:40-0:55

Soufflé - sweet/savoury 2 170-190

1)

1) Pre-heat oven

0:30-0:45

10

FAN BAKING table

Type of baking Shelf position

Temperature

°C

Time

Hr: Mins.

Pizza (thin crust) 1 180 - 200

1)

1) Pre-heat the oven

20 - 30

Pizza (with a lot of topping) 1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Quark flan, round 1 140 - 160 60 - 90

Quark flan on the tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 250 - 270

1)

10 - 20

Puff pastry flan 1 160 - 180

1)

40 - 50

Flammekuchen (Pizza-like dish

from Alsace)

1 250 - 270

1)

12 - 20

Piroggen (Russian version of

calzone)

1 180 - 200

1)

15 - 25

11

Table for Bakes and Gratins

Frozen Ready Meals Table

Dish Oven function

Shelf

position

Tempera-

ture

°C

Time

Hr: Mins.

Pasta bake CONVENTIONAL 1 180-200 0:45-1:00

Lasagne CONVENTIONAL 1 180-200 0:25-0:40

Vegetables au gratin

1)

1) Pre-heat the oven

ROTITHERM 1 160-170 0:15-0:30

Baguettes topped with

melted cheese

1)

ROTITHERM 1 160-170 0:15-0:30

Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60

Fish bakes CONVENTIONAL 1 180-200 0:30-1:00

Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00

Food to be

cooked

Oven function

Shelf

position

Temperature

°C

Time

Frozen pizza CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Chips

1)

(300-600 g)

1) Comments: Turn chips 2 or 3 times during cooking

ROTITHERM 3 200-220 15-25 mins.

Baguettes CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

Fruit flans CONVENTIONAL 3

as per manu-

facturer’s in-

structions

as per manu-

facturer’s in-

structions

12

Roasting

Oven function: PRECISION FAN, CONVENTIONAL or ROTITHERM.

Roasting dishes

• Any heat-resistant ovenware is suitable for roasting. (Please read the

manufacturer's instructions.)

• Large roasting joints can be cooked directly in the tray or on the

shelf with the tray placed below

• For all lean meat, we recommend roasting these in a roasting tray

with a lid. This makes the meat more succulent.

• All types of meat, that can be browned or have crackling, can be

roasted in the roasting tin without the lid.

3 Tips on using the roasting chart

The figures in the following table are for guidance only.

• We recommend cooking meat and fish over 1 kg in weight in the

oven.

• To prevent escaping meat juices or fat from burning on to the pan,

we recommend placing some water in the roasting pan.

• Turn the meat as required (after about 1/2 - 2/3 of cooking time).

• Baste large roasting joints and poultry several times during the cook-

ing time. This will give better roasting results.

• Switch off the oven approx. 10 minutes prior to the end of the cook-

ing time in order to use the residual heat.

13

Table: Meat, roasting, casseroles

Meat Oven functions

Shelf

position

Tempera-

ture

°C

Time

Hr. : Min.

Pork

Shoulder; leg; rolled;

boned spare rib;

loin of pork

ROTITHERM 2 170-180 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

Beef

Inexpensive cuts ROTITHERM 2 160-170 0:35-0:40

per 450 g/1 lb

plus 15-20 mins

Prime cuts

-rare ROTITHERM 3 or 2 150-160

1)

1) Pre-heat oven

0:15-0:20

per 450 g/1 lb

plus 15-20 mins

-medium ROTITHERM 3 or 2 150-160 0:20-0:25

per 450 g/1 lb

plus 25-25 mins

-well done ROTITHERM 2 150-160 0:30-0:35

per 450 g/1 lb

plus 25-30 mins

Yorkshire pudding

- small PRECISION

FAN

3 200

1)

0:10-0:15

- large PRECISION

FAN

2 180 -190

1)

0:30-0:40

Lamb ROTITHERM 2 150-160 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

Veal ROTITHERM 2 170-180 0:30-0:35

per 450 g/1 lb

plus 30-35 mins

14

Table: Roasting, casseroles, au gratin

Poultry, Game,

Fish, Vegetables

Quantity

approx.

Oven function Shelf

position

Tempera-

ture

°C

Time

Hr. : Min.

Casseroles, miscellaneous

Casseroles 1 kg/2 lbs PRECISION

FAN

2 150 2:30-3:00

1 kg/2 lbs CONVENT-

IONAL

2 160-170

Lancashire

Hot Pot

1 kg/2 lbs CONVENT-

IONAL

2 180-190 2:15-2:30

Moussaka 1 kg/2 lbs PRECISION

FAN

2 170-180 0:40-0:50

Meat Loaf 675 g/1.5 lbs ROTITHERM 2 160-170 1:00-1:10

Poultry / Game

Chicken 1 kg/2 lbs ROTITHERM 2 190-210 0:50-1:10

Chicken 1.5 kg/3 lbs ROTITHERM 1 190-210 1:15-1:30

Duck 1.5-2 kg/

3.5-4 lbs

ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg/

8-10 lbs

ROTITHERM 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg/

5-7 lbs

ROTITHERM 1 160-180 1:45-2:30

Turkey 4-6 kg/

8-13 lbs

ROTITHERM 1 140-160 2:30-4:00

Pheasant, Wild

Duck, Rabbit

1 kg/2 lbs CONVENT-

IONAL

3 or 2 210-220 0:30-1:00

Partridge/Pigeon per

300-500g

ROTITHERM 3 or 2 200-220 0:30-0:50

Fisch (baked, steamed)

Whole fish 1-1.5 kg/

2-3 lbs

CONVENT-

IONAL

2 210-220 0:45-1:15

Fish pies, bakes 750 g-1 kg/

1.5-2 lbs

ROTITHERM 3 or 2 180-200 0:30-1:00

Vegetables

Stuffed pepper/

aubergines

--- PRECISION

FAN

2 180-190 0:30-1:00

Au gratin dishes --- ROTITHERM 3 180-190 0:15-0:45

15

Meat Probe Table

Food to be cooked Meat core temperature

Beef

Rib steak or filet steak, rare

medium

well done

45 - 50 °C

60 - 65 °C

75 - 80 °C

Pork

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / Lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 75 - 80 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Haunch of venison 70 - 75 °C

16

SLOW COOK

Oven function: SLOW COOK.

With the oven function SLOW COOK, meat becomes beautifully tender

and remains particularly succulent.

We recommend SLOW COOK for pieces of tender, lean meat and fish.

SLOW COOK is not suitable for pot roasts or fatty roast pork, for exam-

ple.

The oven heats up to the selected or pre-set temperature. When this

temperature is reached, an acoustic signal sounds. After that the oven

automatically switches to a lower temperature to continue cooking.

We recommend SLOW COOK ONE for smaller pieces of meat.

SLOW COOK TWO

is recommended for larger pieces of meat.

3 When using the SLOW COOK oven function, always cook dishes with-

out a cover.

1. Sear the meat to be roasted in a pan on each side over a very high heat

for 1-2 mins.

2. Place meat in a roasting dish or directly on the over shelf with a with a

tray underneath to catch the fat.

3. Place in the oven. Select oven function SLOW COOK, if necessary, select

SLOW COOK TWO using the button and cook until done (see Table).

Table SLOW COOK

Food to be cooked

Weight

g

Setting

Shelf

position

Total time

mins.

Roast beef 1000-1500

SLOW COOK

TWO

2 90-110

Fillet of beef 1000-1500

SLOW COOK

TWO

2 90-110

Roast veal 1000-1500

SLOW COOK

TWO

2 100-120

Steaks 200 - 300

SLOW COOK

ONE

2 20-30

(Brown in a frying pan before cooking)

17

Grill sizes

Oven function: SINGLE GRILL or DUAL GRILL with maximum tem-

perature setting

1 Important: Always grill with the oven door closed.

3 The empty oven should always be pre-heated with the grill functions

for 5 minutes.

• When grilling, use the oven shelf and drip pan together.

• The grilling times are for guidance only.

• Grilling is particularly suitable for flat pieces of meat or fish.

Grilling table

Food to be grilled Oven level Grilling time

1st side 2nd side

Burgers 4 8-10 mins. 6-8 mins.

Pork fillet 4 10-12 mins. 6-10 mins.

Sausages 4 8-10 mins. 6-8 mins.

Filet steaks, veal steaks 4 6-7 mins. 5-6 mins.

Filet of beef, roast beef

(approx. 1 kg)

3 10-12 mins. 10-12 mins.

Toast

1)

1) Use the grill pan without the drip tray.

3 2-3 mins. 2-3 mins.

Toast with topping 3 6-8 mins. ---

18

Defrosting

Oven function: DEFROST (no temperature setting)

• Unpack the food and place it on a plate on the oven shelf.

• Do not cover with a plate or bowl, as these can substantially lengthen

the defrosting time.

• For defrosting, place the shelf on the 1st oven level from the bot-

tom.

Defrosting table

Food

Defrost-

ing time

Min.

Further de-

frosting

time (mins.)

Comments

Chicken, 1000 g 100-140 20-30

Place the chicken on an upturned

saucer placed on a large plate.

Halfway through the time, turn it

over

Meat, 1000 g 100-140 20-30

Halfway through the time, turn it

over

Meat, 500 g 90-120 20-30

Halfway through the time, turn it

over

Trout, 150g 25-35 10-15 ---

Strawberries,

300g

30-40 10-20 ---

Butter, 250g 30-40 10-15 ---

Cream, 2 x 200g 80-100 10-15

Cream that is still slightly frozen in

part can still be whipped

Flan/gateau,

1400g

60 60 ---

19

Meat programmes

Insert the grease filter when roasting!

Ovenware for roasting

• For roasting use a roasting pan or a roaster.

3 Oven levels and weight are shown in the display for every meat pro-

gramme.

Cookware

Addition of

fluid

Meat programmes with weight input

POULTRY open ---

PORK open 2-4 cm

BEEF covered 1-2 cm

VEAL covered 1-2 cm

GAME covered 1-2 cm

Meat programmes with meat probe

TOP SIDE BEEF open ---

BEEF SCAN open ---

PORK JOINT open ---

VEAL open ---

LAMB JOINT open ---

GAME open ---

BONED POULTRY open ---

20

RECIPE MENU

3

Oven levels and the pre-set cooking time are shown in the display for

every automatic recipe.

BAKING RECIPES

LEMON SPONGE CAKE

For the mixture:

– 250 g butter

– 200 g sugar

– a few drops of vanilla essence

– 1 pinch salt

– 4 eggs

– 150 g flour

– 150 g cornflour

– 1 level teaspoon baking powder

– grated peel of 2 lemons

Glaze:

– 125 ml lemon juice

– 100 g icing sugar

Black square baking tin, 30 cm long

Margarine for greasing

Flour for coating baking tin

Place butter, sugar, lemon peel, vanilla essence and salt in a mixing

bowl and beat. Then add the eggs one at a time and beat the mixture

again.

Add the flour and cornflour mixed with the baking powder to the

foaming mixture and fold in.

Put the mixture into the greased and bread-crumbed baking tin,

smooth and put in the oven.

After baking, mix lemon juice and icing sugar. Turn the cake out onto a

piece of aluminium foil.

Fold up the aluminium foil against the sides of the cake so that the

glaze cannot run out. Pierce the cake with a wooden cocktail stick and

brush on the glaze.

Then leave the cake to soak for a while.

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Aeg-Electrolux B9879-4-M User manual

Aeg-Electrolux B9879-4-M User manual

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